Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

STEAMED ZUCCHINI WITH CHIVES OR SCALLIONS

Put enough water in a large skillet just to cover the bottom.  Add a nice sprinkling of coarse salt and bring to a simmer. Add 3 medium zucchini (about 1-1/2 pounds) cut diagonally into 1/4" rounds.  Cook, covered, until tender, just a few minutes.  Drain and put in bowl with a drizzle of olive oil and about 3-4 tablespoons chopped chives.  If you use scallions, slice them thinly and use less. Season with salt and pepper and maybe some freshly grated Parmesan.

Tips from Rita's garden:

Freezing zucchini: I like to shred mine raw for breads, muffins, stews, etc. Let sit in strainer to release some juice and then pack as desired.  Before using, strain again, pushing on the zucchini to remove excess liquid.

More recipes, etc. on Rita's web site: www.abouteating.com

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